I am not a chocolate lover.  There, I said it.  I’ll eat it, but don’t love it like some people do.  But when I want some chocolate, brownies are where I turn.  You might be asking yourself why I’m talking about brownies when the post is titled “…cookie dough bites.”  There is reason.  Read on.

I recently found these brownie cookies; just the look of them had me hooked.  I’m the person who wants to eat the chewy edges around the brownie pan and leave the inside for everyone else.  These cookies seemed like the perfect way to enjoy that chewy edge.  We’re getting there, hang with me.

I also have a weird affinity for raw cookie dough.  I know raw eggs are bad for you.  I know, I know.  But I’ve been eating cookie dough for years and I’ve never had any trouble.  (I’m knocking on wood as I type this!)  But I keep seeing posts and recipes and pins for cookie dough truffles and cookie dough dips.

And so was born and idea for brownie cookie dough bites.  So I played with the recipe, took the eggs out, and there we had it.  But Paul and our friends Richey and Stephanie all said that they tasted more like no bake cookies than like brownies.  EVEN BETTER, I thought.  Sorry that was the longest story ever; but since you endured, your reward is sweet, addicting and chocolatey cookie dough bites, and even if you don’t like chocolate, you’ll adore these little guys.

PrintPrint Recipe

Peanut Butter Fudge Cookie Dough Bites

Yield: 36 (1-inch) dough bites

Total Time: 1 hour, 10 minutes

Ingredients:

1/2 cup (1 stick) unsalted butter
1/2 ounce unsweetened chocolate, chopped
1 1/2 cups semisweet chocolate chips
3/4 cup crunchy peanut butter
1 tsp. vanilla extract
1/4 cup milk
1 cup granulated sugar
1 1/2 cups flour
1/4 tsp. salt

Directions:

Combine butter and both kinds of chocolate in a heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt. Remove from heat and stir in peanut butter and vanilla. Mix until combined.

In a small bowl, whisk milk and sugar together. Add to chocolate/peanut butter mixture. Combine flour and salt in a small bowl and add to the liquid ingredients and mix until well-combined.

Scoop and roll dough into 1-inch bite-sized pieces and place onto a parchment-lined baking sheet. Refrigerate until set, about 60 minutes.

Store in the refrigerator or room temperature.

Cassie's Notes:
If you prefer extra peanut butter flavor, melt 1/2 cup peanut butter chips and drizzle over the tops of the dough bites.

Add 1/2 cup chopped walnuts or pecans for extra crunch.

Adapted from Southern Living

Disclaimer: I am not, in any way, telling you that it is a healthy practice to eat raw cookie dough.  Please use caution and common sense when it comes to food safety.  The USDA recommends that you avoid eating raw eggsRaw or undercooked eggs may increase your risk for food borne illness.